Macro for each Protein Cheesecake (makes 13):
51 Cals, 4g Carbs, 0.5g Fat, 8g Protein
240g 2% Cottage Cheese
240g Plain Non Fat Greek Yogurt
100g Egg Whites
50g Vanilla Whey/Casein Blend Protein Powder
12g Sugar Free/Fat Free Cheesecake Pudding Mix
8g Zero Cal Sweetener
42g Crushed Fruity Pebbles
Fat Free Whipped Cream
Directions:
1.) Add all your ingredients (except fruity pebbles) to small blender and blend till smooth.
2.) Add crushed fruity pebbles to batter and mix it in. Then add batter evenly to your mini silicone cupcake molds. I had enough batter for 13.
3.) I fit 9 in my air fryer at a time. Air fry on 250 degrees F for 15-17 minutes.
4.) Let cool at room temp for about 30 minutes. Then add to fridge for at least a few hours to really thicken up. Ideally the longer the better. I like overnight. Just make sure you add them to a tupperware container.
5.) Then once all is ready, add your whipped cream and more fruity pebbles to your cheesecakes and enjoy!